Source: Stephen L. Durfee, CEPC, CHE, CIA Greystone Pastry Instructor
The list of ingredients for chocolate mousse is straightforward - chocolate, eggs, sugar and heavy cream. You will also occasionally find additional ingredients in the form of flavorings, butter, gelatin, etc. Recipes vary dramatically, but all involve melted chocolate and softly whipped cream. This version is of the more basic variety, but with a bit of coffee flavor.
2 cups cream
1 cup half and half
2 Tbsp. sugar
3 egg yolks
12 oz. chocolate
2 Tbsp. espresso or liqueur
- Whip cream to soft peaks.
- Prepare a crème anglaise from the half and half, sugar, and egg yolks. Cook to 185˚F.
- Add chocolate to warm custard mixture. Blend to emulsify.
- Blend in the espresso/liqueur. When temperature cools to 105˚F, fold in the cream. Pour into molds.